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Blackened Lion's Mane Sandwiches
Rated 5.0 stars by 1 users
Category
Burgers & Sandwiches
Makes
2 servings
Active Time
20 minutes
Total Time
20 minutes
Calories
500
Creator
Culinary Genie
This vegetarian sandwich is packed with flavor and
nutrients. Can easily be made gluten-free and vegan with a couple simple swaps.
Ingredients
-
8 ounces fresh lion’s mane mushrooms (larger heads)
-
3 tablespoons cornstarch
-
1 tablespoon Blackened Seasoning Blend
-
Non-aerosol extra virgin olive oil spray
-
½ small onion, thinly sliced
-
2 tablespoons extra virgin olive oil
-
2 tablespoons mayonnaise or vegan mayonnaise
-
1 teaspoon Garden Herbs Seasoning Blend
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4 slices sourdough bread, or bread of choice, toasted
-
½ ripe avocado, pitted and peeled
-
Lettuce, tomato slices, optional
Directions
Slice mushroom head(s) into 4 (about 1-inch) thick slices from top to bottom (planks). Set aside. In shallow dish, combine cornstarch and Blackened Seasoning Blend; salt as desired.
Heat a large skillet over medium heat. Meanwhile, spritz both sides of mushroom slices with olive oil spray. Coat will cornstarch mixture. Set aside. Add onions to remaining cornstarch mixture; toss to coat. Set aside.
When skillet is hot, add olive oil. Place mushroom slices in skillet, pressing down firmly with a spatula and moving to one side of skillet. Add onions to other side of skillet. Cook, stirring onions and flipping mushrooms occasionally and pressing down firmly, until nicely browned, about 6-8 minutes.
Meanwhile, in small dish, combine mayonnaise and Garden Herbs Seasoning Blend. Spread on 2 slices toasted bread. Gently mash avocado over remaining 2 slices toasted bread. Top with mushroom slices, onions, lettuce and tomatoes; top with remaining bread slices.
Nutrition
Serving Size
1 serving
Calories 500,
Total Fat
30 g,
Saturated Fat
4.5 g,
Cholesterol
5 mg,
Sodium
370 mg,
Carbs
54 g,
Fiber
7 g,
Sugar
2 g,
Protein
9 g